Pizza Margherita to Go!
Mary Ann Esposito · ciaoitalia.com · 2021 · Original
Neapolitanas labeled by the source
DietVegetarian. Not vegan: oneounce ball fresh mozzarella cheese.
Against 5,130 pizza recipes
Neapolitan style, 66% hydration: drier than 53% of the 1,480 doughs that parse.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration (this recipe: 66%) · 800 to 950°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
360g
Water
237g
Hydration
65.8%
Salt
1.7%
Yeast
0.83%
Oil
12.6%
Sauce
490g
Cheese
n/a
Dough weight
651g
Process
Bake temp
n/a
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- yeast1- 1/2 teaspoons active dry yeast1 tsp · 3g
- water1-1/2 cups warm water1 cup · 237g
- flour3 -1/2 to 3 -3/4 cups Caputo flour or unbleached all- purpose flour3 cup · 360g
- saltsalt1/2 tsp · 3g
- oilextra virgin olive oil3 tbsp · 40.8g
- sauce tomatocut in half cherry tomatoes2 cup · 490g
- cheese mozzarella8- Oneounce ball fresh mozzarella cheesen/a
- saltfine sea salt1/2 tsp · 3g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseTopping
- post bake12 fresh basil leaves
Keep exploring
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Do something with it
- Scale this doughStart from 66% hydration and 1.7% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 66% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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